| Literature DB >> 4905942 |
Abstract
Methods are described for the production of the monamycins by Streptomyces jamaicensis in shake flasks and jar fermentors. The effects on the fermentation of variations in pH, temperature, medium composition, volume of inoculum, and strain of the organism are discussed. The methods employed for the extraction and for the microbiological assay of the antibiotics are outlined.Entities:
Mesh:
Substances:
Year: 1970 PMID: 4905942 PMCID: PMC376620 DOI: 10.1128/am.19.1.109-112.1970
Source DB: PubMed Journal: Appl Microbiol ISSN: 0003-6919